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Lemon Curd
  • 2  lemons
  • 1/2  cup (1 stick) unsalted butter
  • 1  cup sugar
  • 2  eggs, beaten
cook ingredients until thickens put in shortbread cups

Chicken Cakes


  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped yellow onions
  • 1/4 cup finely chopped celery
  • 3 tablespoons seeded and finely chopped red bell pepper
  • 3 tablespoons seeded and finely chopped yellow bell pepper
  • 2 teaspoons minced garlic
  • 3/4 teaspoon salt
  • Pinch cayenne pepper
  • 3 cups cooked chicken, finely shredded while warm
  • 3 tablespoons finely chopped green onion tops, green part only
  • 3/4 cup dried fine bread crumbs
  • 1/3 cup mayonnaise
  • 2 large eggs, lightly beaten
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil
  • 1 recipe Tangy Remoulade Sauce, recipe follows


Melt the butter in a small saute pan over medium-high heat. Add the onions, celery, and bell peppers. Cook, stirring, until the vegetables are soft and slightly golden, 2 to 3 minutes. Add the garlic, 1/4 teaspoon of the salt, and the cayenne. Cook for 1 minute longer. Remove the pan from the heat and cool for 5 minutes.

In a large mixing bowl, combine the shredded chicken, cooled vegetables, green onions, 1/2 cup of the bread crumbs, mayonnaise, eggs, and Creole mustard. Season mixture with the remaining 1/2 teaspoon of the salt and the pepper and mix well. Divide the mixture into 12 equal portions, about 1/4 cup each, and form them into round 1/2-inch thick cakes or patties.

Place the remaining 1/4 cup of bread crumbs in a shallow dish and dredge each cake in the bread crumbs, pressing gently to coat. Place cakes on a parchment-lined baking sheet and refrigerate for 30 minutes.


In a large saute pan with high sides heat the vegetable oil to 360 degrees F. Gently lay the chilled cakes in the oil, 3 to 4 at a time, and fry until lightly golden, 1 to 2 minutes on each side. Remove cakes with a slotted spatula and drain on paper towels. Serve hot with the Tangy Remoulade Sauce.

Tangy Remoulade Sauce:

2 tablespoons Creole or whole-grain mustard

2 tablespoons chopped green onion tops, green part only

1 1/2 teaspoons prepared horseradish

1 teaspoon chopped garlic

1 teaspoon yellow mustard

1 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 large egg

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup plus 2 tablespoons vegetable oil

2 tablespoons chopped fresh parsley leaves

1 to 2 hard boiled eggs, chopped

1 1/2 tablespoons drained and coarsely chopped capers

In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds.


Gorgonzola/Pear on French bread


1-onion sliced

2-pears sliced

Cook onion and pear until tender in pan with 1?2 stick butter

place on French  bread, add cheese on top broil 3 min

With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours.

Tomato / mozzarella /pesto skewers

1-pint cherry tomatoes

1 block cheese

1 loaf french bread


1 bunch fresh basil

1 pkg pine nuts

1 garlic clove

4 oz parm cheese

1/4 cup olive oil

salt and pepper to taste

Mix all pesto ingredients into food processor blend well. Put tomato and cheese on skewers bake 3 min. put on dish add pesto on top of skewers serve.